Recipes

This loaf is soaked overnight (minimum 2 hours) to soften the grains, which makes it easier to digest. High in fibre and protein, it makes for the perfect base to any breakfast, lunch or snack!

 

Ingredients (Makes 1 loaf)

1 cup sunflower seeds

½ cup flaxseeds

½ cup pepitas

½ cup almonds (optional – you can omit or replace with any other choice of nut, such as hazelnuts)

1 ½ cups rolled oats (can be substituted with buckwheat, quinoa, amaranth, rice flakes)

2 tbs chia seeds

4 tbs psyllium husks

1 tsp sea salt

1 tbs maple syrup

3 tbs melted coconut oil

1 ½ cups filtered water

 

Method

1. Preheat oven 175 C
2. Combine all dry ingredients in a mixing bowl
3. Place well combined dry ingredients into flexible silicone loaf tin
4. Combine all the wet ingredients in a jug
5. Pour well combined wet ingredients onto the dry ingredients and carefully fold through in the silicone loaf tin
6. Allow to rest minimum 2 hours or preferably overnight
7. Once ingredients have absorbed the liquid and pulls away from the sides of the tin and retaining its shape, place in the oven (still in loaf tin) on a baking tray for 20 minutes.
8. After 20 minutes, remove from the loaf tin directly onto a wire wrack and bake for another 30-40 minutes. Bread should sound hollow when you tap it.
9. Allow to cool before slicing.
10. Store bread in an airtight container for up to 5 days. Or you can slice and freeze.

 

Serving Suggestions

Pesto & fresh tomato bruschetta, nut butter & homemade jam, homemade Nutella, hummus & avocado with fresh lemon & pepper, pate & rocket, ricotta & banana topped with honey & cinnamon, plain with coconut butter, vegemite & spinach with poached egg, smoked salmon & avocado with fresh lemon & pepper. The options are endless!!

 

More Tips…

• Add cinnamon and dried cranberries, dates or goji berries for sweetened bread.
• Add dried Italian herbs such as rosemary and oregano or olives for savoury bread.
• Slice thinly and toast to use as canapé bases.
• Slice thinly un-toasted to substitute pumpernickel bread and top with goats feta and smoked salmon.

 

Benefits

• Ingredients are ancient whole grains, nuts, and seeds.
• No kneading required!
• High in protein and fibre.
• Gluten free, yeast free and vegan.
• Due to ingredients being soaked, they are easily digested. It is always advisable to soak nuts before consuming to assist in digestion.
• Flexible choice of ingredients.
• Psyllium seed husks contain both soluble and insoluble fibre. This helps reduce cholesterol, aid digestion and weight loss, assist with diarrhea and constipation.

This delicious stew is one of our family favourites. Full of flavour, it will leave you feeling satisfied, warm and well nourished.

 

Ingredients:

• 1 onion, diced
• 2 cloves garlic, crushed
• 1 leek, thinly sliced
• 2 tablespoons olive oil
• 3 stalks celery, finely chopped
• 2 carrots, diced
• 1 x 400 g tin crushed tomatoes
• 500 g diced lamb
• 1.5 L bone broth or stock
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground black pepper
• pinch of sea salt
• 1/2 cup fresh coriander leaves, chopped

 

Method

1. In a large saucepan, sauté onions, garlic and leeks in olive oil over medium heat until translucent.
2. Add lamb and cook for 10-15 minutes.
3. Add ginger, garam masala, cumin and pepper and cook for a further 5 minutes.
4. Add celery, carrots, tomato, stock and a pinch of sea salt.
5. Reduce heat and simmer for 1 hour.
6. To serve, dish up stew on a bowl of quinoa or brown rice and sprinkle with the fresh coriander leaves.

 

Notes:

• If you are FODMAP sensitive, you can omit the onions and just use the green part of the leek.
• If you would like to bulk up your greens, serve on a bed of fresh spinach leaves or grated zucchini.
• You can also add some organic dried apricots to the stew to add some delicious textural sweetness.